Fork and the Road
THE POWER OF FOOD
SEATTLE CHEF ETHAN STOWELL HAS FORGED
A RESTAUR ANT EMPIRE ALL ABOUT
BRINGING PEOPLE TOGETHER. BY A I
ic a you
name some of the
chef-ow ned rest au a nt ou
in he cou ntr y?
Chances are you have Seattleraised Ethan on your list.
You should. His relaxed attitude
about success, his humility, his take
on culinary simplicity and his location in the northwestern corner of
the country might make his achievements a best-kept secret despite his
reputation for excellence.
love for food started at
a young age, despite his primary focus. parents ran a ballet
he says. was a nice way
48 a a
to grow up, being close to the arts.
Food is [an extension of the arts], and
my family had an appreciation for
gathering at dinner. Food was just
always a big part of my
Stowell set foot in a professional kitchen until after high school.
getting what I wanted out
of college, so I did exactly what my
parents freaked out about: I dropped
out and started he says.
the first day I was in the
kitchen, I realized I was going to do
it for the rest of my
For the next seven years, Stowell
worked his way through many of
kitchens and, at 28, decided
to open his own restaurant, Union.
then, I was definitely more